Spelt and quark rolls with raisins

Ingredients for 12 servings:

• 500 g spelt flour, type 1050, more if needed
• 30 g yeast
• 200 ml water, lukewarm
• 1 tsp cane sugar
• 1 tsp, leveled salt
• 2 tsp lemon zest, grated
• 50 g butter, soft
• 250 g quark, 20% fat
• 4 tbsp honey, liquid
• 150 g raisins, possibly soaked in rum
• 3 tbsp milk, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

Place the flour in a bowl, and in the center, mix the crumbled yeast, brown sugar, and water with a little flour to form a pre-dough. Let it rise for 15 minutes. Then knead the remaining ingredients, except the raisins, first with the dough hook of a mixer and then with your hands. If the dough is sticky, add a little more flour. Cover with a damp tea towel and let it rise for about 45-60 minutes. Then knead in the raisins, which you can also soak in rum beforehand, if you like. With floured hands, form 12-16 rolls and let them rise briefly again on the baking sheet. Brush with milk and bake for about 25 minutes. Conventional oven at 200°C (top/bottom heat), fan oven at 180°C (fan oven). Note: Don’t be put off by the sticky dough. The rolls taste delicious and can also be modified using chocolate chips or chopped chocolate instead of raisins.